Mostly gone are the days of unlimited buffets of hours-old food in Las Vegas. These days, top chefs and restaurants fill the city.

We caught a culinary rising star in Taqueria Tequila at Bally’s. She whipped up some delicious Mexican food, and she said you can, too, easily.

“I had the dream," Shaylee Rolon said. "Just chasing the dream.”

Rolon is only 25, but is already making a name for herself at Taqueria Tequila in Las Vegas. She is one of six children and came west from New Jersey to cook.

“I wanted to get out there," Rolon said. "I wanted to provide for my mom, my siblings, the younger ones. I wanted to show an example so they could make it out."

On the menu today: green enchiladas, which require just a few fresh ingredients. Start with the chilled cooked chicken and chicken stock.

“It’s going to start thickening up. Then add the butter and the salsa verde,” she said.

Salt and white pepper. Put the tortillas on the stove and warm for a couple of minutes each side.

“This will allow the corn tortillas to soften up, so you’ll be able to fold it without cracking,” she said.

Fill - but don’t overfill - the enchiladas with the chicken mixture. And fold.

“Grab your salsa verde that’s already hot, just pour it right over," Rolon said.

A little Mexican crema, queso fresco, red onion and cilantro for garnish and color. And your green enchiladas are finished. But wait, there’s more.

“So we’re going to make guacamole, because nothing is finished without guacamole,” Rolon said.

Mash up two avocados and add diced serrano peppers, salt and white pepper.

“And a squeeze of a half a lime,” Rolon said.

Mix it all up. Not hard at all, just like she promised.